THE BEST PEANUT BUTTER COOKIES
We wanted a super peanut buttery treat but found that store-bought peanut butter made the cookies a bit gummy when we used more than 1 cup. So we ground roasted peanuts ourselves and added that to the batter for an additional boost of flavor. Honey and melted butter add richness and create a soft and chewy cookie with an irresistible crackled exterior. We topped the dough balls with raw sugar for extra crunch and a hit of sweetness that balances the salt of the peanuts.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 24 cookies
Number Of Ingredients 12
Steps:
- Position a rack in the center of the oven and preheat to 375 degrees F. Line 2 rimmed baking sheets with parchment paper.
- Process the peanuts in a food processor until very finely ground; it should be the consistency of almond flour. Whisk together the ground peanuts, flour, baking soda and salt in a medium bowl.
- Beat the brown sugar, granulated sugar, peanut butter, eggs, melted butter, honey and vanilla in a large bowl with an electric mixer until completely smooth. Add the dry ingredients and beat on low until a soft dough forms.
- Working with 2 tablespoons of dough at a time (or using a 1-ounce ice cream scoop), roll the dough into balls. Evenly space them on the prepared baking sheets (12 balls per sheet). Sprinkle with the raw sugar.
- Bake the cookies, 1 baking sheet at a time, until the edges are just set and just beginning to brown, 12 to 15 minutes, rotating the baking sheet halfway through. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
PEANUT BUTTER COOKIES
Bake Food Network Kitchen's easy recipe for Peanut Butter Cookies using a whole cup of smooth peanut butter.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 2 dozen cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Grease a baking sheet. In a large bowl, cream together sugar and butter. Beat in egg to mixture. Mix in peanut butter and vanilla until smooth and creamy. Stir in salt, baking soda and flour until well combined. Roll dough into 1 inch balls and then roll in sugar. Place on baking sheet and flatten with fork. Bake for 12-15 minutes.
PEANUT BUTTER COOKIES
I've been baking these since I was a little girl. Nothing better than a glass of milk and a couple of warm peanut butter cookies!
Provided by Christine
Categories Dessert
Time 22m
Yield 24-36 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375º.
- Mix first six ingredients.
- Add the rest of the ingredients.
- Mix well.
- Roll into balls and press down with a fork dipped in sugar or flour.
- Bake for 10-12 minutes on ungreased cookie sheet (I usually grease my cookie sheet anyway). Ovens vary so your baking time may be less. Just keep an eye on them.
PEANUT BUTTER COOKIES
Make these quick and easy peanut butter cookies for a nutty dessert everyone will love.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 48
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. In a medium bowl, whisk together flour and baking powder; set aside.
- In a large bowl, beat peanut butter, sugar, and butter until smooth. Beat in egg. Gradually add flour mixture, beating to combine.
- Pinch off dough by the tablespoon; roll into balls. Place 2 inches apart on parchment-lined baking sheets. Using a fork, press balls in a crisscross pattern, flattening to a 1/2-inch thickness.
- Bake cookies, rotating halfway through, until lightly golden, 18 to 22 minutes. Cool cookies on a wire rack.
Nutrition Facts : Calories 181 g, Fat 8 g, Protein 3 g
SOFT PEANUT BUTTER COOKIES
This is my mother-in-law's recipe.She was always baking and this is one of my favorite recipes she had.
Provided by CookingONTheSide
Categories Dessert
Time 17m
Yield 4 dozen, 30 serving(s)
Number Of Ingredients 9
Steps:
- Cream butter, peanut butter and both sugars together.
- Add eggs, one at a time, beating well.
- Add baking soda, powder and vanilla.
- Stir in flour.
- Roll into balls, roll in sugar. Flatten cookies, using a fork, in a criss-cross pattern.
- Bake on ungreased cookie sheet at 350 degrees for 6-7 minutes or adjust to suit your oven and size of cookies!
Nutrition Facts : Calories 201.7, Fat 10.9, SaturatedFat 4.9, Cholesterol 28.7, Sodium 154.6, Carbohydrate 23.6, Fiber 0.8, Sugar 14.6, Protein 3.7
CLASSIC PEANUT BUTTER COOKIES
Makes great cookies!
Provided by Shirley Sadler
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h25m
Yield 24
Number Of Ingredients 9
Steps:
- Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
- In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
- Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 29.7 g, Cholesterol 35.8 mg, Fat 13.6 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 5.9 g, Sodium 209.4 mg, Sugar 18.2 g
PEANUT BUTTER COOKIES
Nice, quick and easy peanut butter cookie recipe. Ideal for when getting to the bottom of the peanut butter jar.
Provided by tonykibble
Time 40m
Yield Makes Cookies
Number Of Ingredients 0
Steps:
- Preparation method
- 1.Preheat the oven to 180C/350F/Gas 4.
- 2.Place the flour, sugar, peanut butter, egg yolk and butter into a large bowl and mix together until combined to a smooth dough.
- 3.With lightly floured hands, break off evenly sized pieces of the dough and roll into walnut sized balls.
- 4.Place the dough balls onto a baking sheet lined with silicon paper or baking parchment and gently press each ball with the back of a fork to flatten slightly.
- 5.Place in the oven and bake for ten minutes, or until just turning golden-brown.
- 6.Transfer the cookies to a wire rack and allow to cool for ten minutes.
- 7. Transfer to a plate and dust with icing sugar
SWEET PEANUT BUTTER COOKIES
Make and share this Sweet Peanut Butter Cookies recipe from Food.com.
Provided by Rachel Merrell
Categories Dessert
Time 32m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- In medium mixing bowl beat together peanut butter, butter, brown sugar, 1/2 cup granulated sugar, egg and vanilla until creamy.
- Blend in flour, soda and salt.
- Cover. Refrigerate at least 1 hour.
- Form dough into 24 balls, each about 2-inches in diameter.
- Arrange about 2-inches apart on two cookie sheets.
- Flatten with fork dipped in granulated sugar to form criss-cross pattern.
- Bake in preheated 325°F degrees convection oven on racks 2 and 4, 10-12 minutes (or bake in preheated 350° degrees radiant bake oven 10-12 minutes) or until light golden brown.
- Cool on wire racks.
Nutrition Facts : Calories 146.5, Fat 8.2, SaturatedFat 3.4, Cholesterol 17.9, Sodium 138.8, Carbohydrate 16.2, Fiber 0.7, Sugar 9.4, Protein 3.1
BUTTERY NUT COOKIES
Make these wonderful cookies for the holidays as gifts for friends. Include a recipe copy to be extra popular.-American Dairy Assoc, Stacy Duffy, Chicago, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, cream butter, sugar, egg yolk, vanilla and salt until light and fluffy. Combine flour and pecans; gradually add to creamed mixture. Cover and refrigerate for 1 hour or up to 2 days. , Shape into 1-in. balls. Place 1-1/2-in. apart on ungreased baking sheets. Bake at 350° for 12-15 minutes or until firm. , If desired, immediately roll warm cookies in confectioners' sugar; or cool cookies and drizzle with melted chocolate.
Nutrition Facts : Calories 150 calories, Fat 10g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 102mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
PEANUT BUTTER COOKIE BARS
recipe that has been in my family for over 50 years but no idea where it came from. if the chocolate does not melt i return to oven for 1-2 minutes.
Provided by dianasportal
Categories Bar Cookie
Time 25m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 14
Steps:
- beat butter and peanut butter for 30 seconds. add sugars and beat until fluffy. add remaining ingredients, except chocolate chips, in order given. spread into 9 x 13 pan. bake at 350 degrees for 20 minutes. sprinkle with chocolate chips and let stand for 5 minutes. spread chocolate and cool. prepare icing by beating ingredients together for a drizzling consistency. drizzle over chocolate layer and cut into bars.
RAW "NOT PEANUT BUTTER COOKIES"
Make and share this Raw "not Peanut Butter Cookies" recipe from Food.com.
Provided by Mad-catter
Categories Frozen Desserts
Time 40m
Yield 8 cookies, 4 serving(s)
Number Of Ingredients 5
Steps:
- For the ground almonds take 1/3 cup raw almonds and process in a food processor fitted with the S blade until finely ground.
- Place the almond butter, maple syrup, vanilla, and salt in a food processor fitted with the S blade and process until smooth.
- Transfer to a small bowl and freeze for 30 minutes.
- Form into 1-inch balls and flatten slightly. Roll each cookie in the ground almonds.
- Freeze for at least 2 hours before serving. Stored in a sealed container in the freezer, these cookies will keep for up to one month.
Nutrition Facts : Calories 321.4, Fat 24, SaturatedFat 1.8, Sodium 111.5, Carbohydrate 22, Fiber 4.8, Sugar 13.9, Protein 9.4
OATMEAL PEANUT BUTTER COOKIES
A nice change of pace from the usual peanut butter cookie. My husband never liked peanut butter cookies until I made him this recipe.
Provided by Michele
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h
Yield 48
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined. Drop by teaspoonfuls onto ungreased cookie sheets.
- Bake for 10 to 15 minutes in the preheated oven, or until just light brown. Don't over-bake. Cool and store in an airtight container.
Nutrition Facts : Calories 120.3 calories, Carbohydrate 12.8 g, Cholesterol 7.8 mg, Fat 7.1 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 151.8 mg, Sugar 8.1 g
PEANUT BUTTER COOKIES WITHOUT BUTTER
So very easy to make, the recipe doubles very nicely. Made up a couple batches to freeze for Christmas gifts. Recipe came from an Amish Cookbook published in 1977.
Provided by greeneracresfarm
Categories Dessert
Time 20m
Yield 24-30 cookies, 1 serving(s)
Number Of Ingredients 9
Steps:
- Cream sugar, vegetable oil, peanut butter, salt, vanilla, egg and milk.
- Add sifted flour and baking powder.
- Roll into small balls, then take fork and press them down.
- Bake at 375 for 10 minutes.
NUTTER BUTTER® COOKIES
Made from equal parts butter and peanut butter, these shortbread wafers are ultra-crunchy and salty-sweet-perfect for sandwiching with whipped peanut butter creme. They're best made with commercial peanut butter, which makes the dough and filling easy to handle.
Provided by Stella Parks
Categories Cookies Peanut Butter Kid-Friendly Sandwich Bake Dessert snack Small Plates
Yield About 30 (3-inch) peanut-shaped or 35 (2 1/4-inch) round sandwich cookies
Number Of Ingredients 15
Steps:
- Prepare the dough:
- Sift flour (if using a cup measure, spoon into the cup and level with a knife before sifting).
- Combine butter, peanut butter, sugar, baking soda, and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to moisten, then increase to medium and cream until fluffy and light, about 5 minutes. Beat the whites with a fork until foamy and thin, then add to the butter and sugar in four additions, letting each incorporate before adding the next. Scrape the bowl and beater with a flexible spatula, then resume mixing on low. Sprinkle in the flour, and mix to form a soft dough.
- Knead against the sides of the bowl to form a smooth ball, divide in half, and flatten into discs. Use immediately, or wrap in plastic and refrigerate for up to 1 week; soften for 30 minutes at room temperature, then knead on a bare work surface until pliable and smooth.
- Make the wafers:
- Adjust oven rack to middle position and preheat to 350°F. On a flour-dusted surface, roll the dough until 1/2 inch thick. Sprinkle with flour, flip, sprinkle again, and roll just shy of 1/8 inch. Slide an offset spatula under the dough to loosen. Cut into "peanuts" with a 3-inch bikini cookie cutter (see Cooks' Note) or into simple 2 1/4-inch rounds and arrange on a parchment-lined aluminum baking sheet, leaving 1/4 inch between them. If you like, gently score the cutouts with a bench scraper to make a diamond pattern. Gather scraps, re-roll, and cut as before. The remaining scraps can also be baked, to grind for crumbs.
- Bake until wafers are firm and dry, about 15 minutes. Cool completely on the baking sheet. Use immediately, or transfer to an airtight container and store for up to a week at room temperature or a month in the fridge.
- Make the creme:
- Combine butter, peanut butter, honey, vanilla, and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to moisten, then sprinkle in the powdered sugar a little at a time. Once fully incorporated, increase to medium and beat until the creme is soft and light, about 5 minutes, pausing to scrape the bowl and beater halfway through. Transfer to a pastry bag fitted with a 1/2-inch plain tip.
- Sandwich the cookies:
- Pipe 1/4 ounce (2 teaspoons) creme into the center of half of the rounds or 1/8 ounce (1 teaspoon) into each "lobe" of a peanut. Sandwich with the remaining wafers; there are extras to account for breakage. Transfer to an airtight container and refrigerate until the filling has set, about 15 minutes. Store up to 1 week at room temperature or up to a month in the fridge; serve at room temperature.
- Mix it up!
- Cookie Crumbs: Grind broken wafers and scraps in a food processor until fine; freeze in a quart zip-top bag for up to 6 months. Use to replace the graham cracker crumbs in Souffléed Cheesecake or bake into a crumb crust.
- Vegan: Replace the butter in the dough and filling with an equal amount of refined coconut oil and omit the egg whites in the dough. Refrigerate for 15 minutes before rolling the dough.
- Gluten-Free: Replace the all-purpose flour with 4 ounces (1 1/4 cups) oat flour, 3 ounces (2/3 cup) white rice flour, and 2 ounces (1/2 cup) coconut flour.
SOFT PEANUT BUTTER COOKIES
Peanut butter cookies that stay soft with a good flavor but not too sweet! You won't make another recipe after this one!
Provided by Cindy Duvall
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Combine margarine, peanut butter, sugars, egg, and vanilla. Blend together very well.
- Add flour, baking soda and salt with mixer. Chill dough 15 minutes in the refrigerator. Roll into balls by hand.
- Place on sprayed cookie sheet and bake in a preheated 350 degrees F (175 degrees C) oven until edges very lightly browning (about 7 to 10 minutes). Don't overcook. We store them in a plastic storage containers, and they stay soft!
Nutrition Facts : Calories 269.9 calories, Carbohydrate 33.5 g, Cholesterol 15.5 mg, Fat 13.5 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 2.6 g, Sodium 272.8 mg, Sugar 18.4 g
SUPER-EASY PEANUT BUTTER COOKIES
When we need cookies in a snap, this is our best go-to recipe - easy, fast and super delicious!
Provided by Kraft Peanut Butter
Categories Trusted Brands: Recipes and Tips KRAFT Peanut Butter
Time 30m
Yield 24
Number Of Ingredients 3
Steps:
- Heat oven to 325 degrees F.
- Mix all ingredients with large spoon until well blended.
- Roll into 24 balls; place, 4 inches apart, on baking sheets. Flatten with fork.
- Bake 20 min. or until lightly browned. (Do not overbake.)
- Cool 5 min. on baking sheets; transfer to wire racks. Cool completely.
Nutrition Facts : Calories 79.1 calories, Carbohydrate 6.8 g, Cholesterol 7.8 mg, Fat 5.5 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 1.1 g, Sodium 42.9 mg, Sugar 4.8 g
WALNUT BUTTER COOKIES
Categories Cookies Mixer Nut Dessert Bake Freeze/Chill Vegetarian Walnut Fall Bon Appétit Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 4 dozen
Number Of Ingredients 7
Steps:
- Sift flour and salt into medium bowl. Using electric mixer, beat butter and brown sugar in large bowl until light. Beat in egg. Add flour mixture and beat until well blended. Stir in walnuts.
- Turn dough out onto lightly floured surface. Divide dough in half. Roll each half into 8-inch-long, 1 1/2-inch-wide log. Wrap each log in waxed paper and freeze until firm, about 30 minutes, or refrigerate up to 2 days.
- Preheat oven to 350°F. Cut dough logs crosswise into 1/3-inch-thick rounds. Place rounds 1 inch apart on 2 ungreased baking sheets. Bake until cookies are light golden around edges, about 15 minutes. Transfer to racks and cool 10 minutes. Place powdered sugar in shallow dish. Turn cookies in powdered sugar to coat completely. Cool on racks. (Can be prepared 3 days ahead. Store in airtight container.)
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